Pumpkin Spice Bars Recipe 455

Steps:

• Heat oven to 350°F. Lightly grease bottom and sides of 15x10x1-inch pan with shortening. In large bowl, beat eggs, granulated sugar, oil and pumpkin until smooth. Stir in flour, baking powder, cinnamon, baking soda, salt, ginger and cloves. Stir in raisins. Spread in pan.
• Bake 25 to 30 minutes or until light brown. Cool completely in pan on cooling rack, about 2 hours.
• In medium bowl, beat cream cheese, butter and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Spread frosting over bars. Sprinkle with walnuts. For bars, cut into 7 rows by 7 rows. Store in refrigerator.

Steps:

• Place a rack in the center of the oven and preheat the oven to 350 degrees. Lightly mist a 15 by 10 1-inch jelly roll pan with vegetable oil spray and set aside. Make the crust. Place the cake mix, butter, and 1 egg in a large mixing bowl an beat with an electric mixer on low speed until the ingredients are incorporated, 30 seconds. The mixture will be dry. Press it into the bottom of the prepared baking pan and set the pan aside. Make the filling: place the cream cheese in the same mixing bowl and, using the same beaters (no need to clean either), beat with an electric mixer on low speed until creamy, 30 to 40 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. add the pumpkin, condensed milk, 2 eggs, and pumpkin pie spice or cinnamon. Increase the mixer speed to medium-low and beat until the mixture is smooth, about 1 minute. Transfer the batter to the baking pan, smoothing the top with the rubber spatula. Top with the chopped pecans, if using. Place the pan in the oven an bake the bars until the edges have set and the center is still a little soft ( press it lightly with a finger), 30 to 35 minutes. Transfer the baking pan to a wire rack and let cool for 1 hour. Lightly wrap the pan with plastic wrap and refrigerate it for at least 1 hour before cutting and serving the bars.

Steps:

• Butter one 9x13 inch baking pan. Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl combine shortening, brown sugar, flour, baking soda, baking powder, cinnamon, ginger, nutmeg, vanilla pumpkin and eggs. Mix until smooth. Spread evenly in pan and bake for 25 minutes. Frost with cream cheese frosting when cooled.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line an 8-inch baking pan with parchment paper, ensuring there is an overhang on both sides.
• Mix graham crackers and butter together in a bowl. Press over the bottom of the lined baking pan to make a crust.
• Beat 8 ounces cream cheese in a bowl with an electric mixer until smooth and creamy. Add 1 egg, 1/4 cup sugar, espresso powder, and 1/2 teaspoon vanilla extract; beat until blended and smooth. Pour latte layer over the graham cracker crust and smooth with a spatula. Clean beaters.
• Beat 8 ounces cream cheese in another bowl until smooth and creamy. Add pumpkin, 1 egg, 1/4 cup sugar, pumpkin pie spice, 1/2 teaspoon vanilla extract, and cinnamon; beat until blended and smooth. Pour over the graham cracker crust and level with a spatula. Pour pumpkin layer over the latte layer and smooth with a spatula.
• Bake in the preheated oven until center is just set, 40 to 45 minutes. Cool for about 30 minutes. Cover loosely with aluminum foil. Refrigerate until firm, 3 to 4 hours.
• Lift bars out of the pan using the parchment paper overhang. Cut into bars using a hot, wet knife.

Steps:

• Preheat oven to 350°F degrees.
• Grease a jelly roll pan (large baking sheet with a small edge all the way around).
• In a large bowl using a mixer, at low speed blend cake mix with salad oil, eggs, and pumpkin.
• Blend until moistened.
• Then mix at medium speed for 2 minutes.
• Pour into prepared pan; bake until top is firm to touch; about 25 minutes.
• Meanwhile, at low speed beat cream cheese, vanilla and cinnamon.
• Add confectioners sugar; beat until smooth.
• spread evenly over completely cooled cake.
• Sprinkle with toasted coconut.
• To serve, cut in 2 inch bars.

Steps:

• Preheat oven to 350 degrees F.
• In the bowl of a standing mixer fitted with a whip attachment, cream the butter. Then add the cream cheese and continue mixing. Add the sugar and beat until fluffy. Beat in the eggs, vanilla, and flour. Set aside.
• To make the pumpkin layer, in a mixer fitted with the whisk attachment (or using a hand mixer), mix the pumpkin puree and eggs until well blended. Add the sugars and mix. Add the remaining ingredients and mix until blended.
• Line a 9 by 13-rectangular pan with parchment so that the parchment covers the bottom, sides and hangs over the edges of the pan. The over hanging parchment will be the 'handles' that will help you remove the bars once cooked and cooled. Spread the cream cheese layer evenly in the parchment-lined pan and bake for 25 minutes. It should be 3/4 to 1-inch thick. Pour the pumpkin layer over the cream cheese layer and continue cooking another 30 minutes. Cool completely in the pan to room temperature, then refrigerate. Cut into bars. Serve cold.

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Spray a 9-by-13-inch baking pan with nonstick cooking spray.
• Cream together butter, brown sugar and Splenda.
• Beat in pumpkin, maple flavor, vanilla extract, cinnamon, nutmeg, pumpkin pie spice, allspice, and clove.
• Stir in remaining ingredients and pour into prepared pan. Bake for 30 minutes or until toothpick inserted into the center comes out clean.
• Cool completely. Cut into twelve bars. Enjoy!

Steps:

• Preheat oven to 350*.
• In mixer, beat eggs until frothy.
• Add sugar and continue beating 2 minutes.
• Blend in oil and the canned pumpkin.
• Sift dry ingredients together (over the raisins) and fold dry mixture into the egg mixture.
• Do not over-mix.
• Pour into a greased and floured 13 x 9" pan.
• Bake for 35 to 40 minutes or until done throughout.
• Cool on rack, then cut into 24 squares.
• For variety, top each square with a toasted walnut half.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine cake mix, 1 egg, melted butter, and 2 teaspoons pumpkin pie spice in a bowl; mix on low speed until crumbly. Press into the bottom of a jelly roll pan.
• Beat cream cheese until fluffy. Gradually beat in condensed milk, then remaining 2 eggs, pumpkin, remaining 2 teaspoons pumpkin pie spice, and salt. Mix well. Pour over crust.
• Bake in the preheated oven until set, about 35 minutes. Let cool completely, about 30 minutes. Cut into bars and chill until ready to serve.

Steps:

• In a large bowl, combine the dry ingredients. In a small bowl, combine the eggs, pumpkin and applesauce. Stir into the dry ingredients., Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until lightly browned (do not overbake). Cool on a wire rack before cutting. Dust with confectioners' sugar if desired.

Steps:

• Preheat oven to 350 degrees.
• In a large mixing bowl, beat cake mix with water, pumpkin and egg substitute for 3 minutes.
• Pour batter in a 11 x 17 x 3/4 inch pan jelly roll pan that has been sprayed with Pam.
• Bake for 23 minutes.